Handmade potato spaghetti with rosemary and grated haloumi

  • 1 kilo Cyprus potatoes
  • Salt
  • 2 eggs
  • 300gr. flour
  • Butter or olive oil
  • 50gr. grated haloumi
  • 1 branch of rosemary


Cut and boil the potatoes in salted water for 20 minutes. Melt them in a deep bowl and add the 2 eggs, the salt, half of the flour and knead with fast moves. If it gets gluey, pour the rest of the flour.

Shape 2cm stripes and cut per 2 centimeters. Boil salted water with one branch of rosemary in a casserole and throw the spaghetti one by one in the boiled water. When they float on the surface, they are ready to be removed. Spread with olive oil or butter and grated haloumi.